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Greek Egg and Lemon Soup

This silky egg soup with chicken broth and lime juice will bring the flavor of Greece on your table.
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Makes 6 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Place vermicelli in large, re-sealable plastic bag and break into tiny pieces. (A rubber mallet or the smooth side of a meat tenderizer works well for this.)
2
Bring chicken broth to a boil in a large saucepan. Add pasta pieces and cook until tender, about 5 min. Turn off heat
3
Whisk egg whites in a medium mixing bowl until just foamy, about 3 min. Add yolks to bowl and whisk 2 min
4
While whisking, slowly pour lemon juice into bowl with eggs
5
Still whisking, slowly pour 3 cups of strained, hot broth into bowl a little at a time
6
With stove on low, slowly add egg mixture to reserved ingredients in saucepan, stirring constantly as you pour
7
Add chicken to pan and cook, stirring, until slightly thickened, about 5 min. Serve immediately